For those who love a spicy dish, our West African-inspired chicken and peanut stew will be exactly what you want to warm up to this winter.
It features fresh ginger, garlic, a fiery Scotch bonnet chilli, creamed coconut, smooth peanut butter and zesty lime to balance it all out with a fresh hit of acidity.
It only requires 15 minutes of prep time, and then you just let it do its thing and simmer away on the hob until the meat is tender, and the stew is fragrant.
Serve with steamed rice for a delicious dinner option.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
580
Ingredients
2Tbsp.
vegetable oil
8
chicken drumsticks
1
large onion, roughly chopped
5
cm piece fresh root ginger, peeled and grated
4
garlic cloves, crushed
1
scotch bonnet chilli, deseeded and finely chopped
2Tbsp.
tomato purée
75g
creamed coconut
100g
smooth peanut butter
500g
sweet potatoes, peeled and cut into 3cm chunks
1
red pepper, chopped
400g
tin kidney beans, drained and rinsed
lime wedges, to serve
Directions
Step 1 Heat 1tbsp oil in large pan or casserole over medium-high heat and brown the chicken drumsticks all over (you may need to do this in batches). Set aside. Add remaining oil and fry the onion for 10min, scraping up the brown bits from the bottom of the pan/casserole.
Step 2Add the ginger, garlic, chilli and tomato purée and fry for 2min. Stir in the creamed coconut, peanut butter and 500ml water. Nestle in the chicken pieces and add the sweet potatoes and red pepper. Bring to boil, cover and simmer for 15min.
Step 3Remove lid, stir in kidney beans and simmer for 10-15min more until thickened and the chicken and sweet potato are cooked through. Check seasoning.
Step 4Divide among 4 bowls and serve with lime wedges.
Freeze ahead
Prepare to end of step 3. Cool completely. Transfer to a freezerproof container or bag and freeze for up to 3 months. To serve, defrost overnight in fridge. Reheat to piping hot in a pan or casserole. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
